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Stuffed Seafood Jumbo Shells


2 Cups
Cut, Peeled, deveined,
16 Ounces
Claw or White
2 Cups
1 cup for filling, 1 cup for sauce
1/4 Cup
Bell pepper
1/4 Cup
Red or Yellow
Stuffed Pasta Shells
2 boxes
Alfredo Sauce
30 Ounces
Bertolli (2 Jars- 15 oz each)
4 1/4 Cups
Any kind
Mozarella Cheese
2 Cups
3 Tablespoons
Dissolve in cold milk
3 Teaspoons
To Taste
Crab boil seasoning
2 Teaspoons
Dry seasoning
2 sticks (1 for sauce-1 for filling)

Preparation mode:

When I look at a food item, I often think of how I can change it from its traditional  recipe. That is the case for these delicious stuffed shells. Like musicians who write their own music, I like and enjoy writing my own recipes. In doing this, cooking is about preparing a dish and adding flavors as you go along. If a recipe calls for something and the consistency is too thick or too thin, don’t feel afraid to adjust.

A very important bit of information about these store bought jumbo shells. Do not cook as instructed or most of your shells will break up.  I took the shells out of the pot 5 minutes before. I recommend getting 2 boxes of jumbo shells but you will not be stuffing them all. They are going to break and you will need enough to stuff.  This recipe comes in three parts, so let’s get started.



Put on a pot of water to boil jumbo pasta shells. Once water comes to a boil, dump in pasta shells. Take out at least 4-5 minutes before they are ready and rinse under cold water to stop the cooking process. Set aside and drain in colander. In a saucepan, sauce one stick of butter with one cup of onions, red bell pepper and fresh chopped garlic. Once the vegetable are tender, add in 2 cups of chopped raw shrimp. Cook until pink and then add 1/4 cup of milk and stir. Add in 2 cups of mozzarella cheese , salt, pepper, 1 teaspoon of paprika. Add 8 ounces of crabmeat and mix together.  Fold all ingredients together and set aside and let cool. Your filling should be thick and not runny.

Making sauce to pour over stuffed pasta shells.

In a saucepan saute 1 cup of onions until tender in one stick of butter. Pour in two jars of Bertolli Alfredo Sauce, 2 cups of milk in which 3 tablespoons of corn starch have been dissolved. Now add the remaining 8 ounces of crabmeat to this sauce. Add salt, pepper, crab boil and the remaining 2 teaspoons of paprika to sauce.


Stuffing jumbo shells:

With a tablespoon, scoop up a generous portion of filling  and place into shell. Using another shell, place on top of the filled shell. This process will cover your filling and act as another layer of protection to keep the filling inside the shell. Continue to stuff all the shells and covering them with another until all filling is used. Once all of the shells are filled, lay on a pan. Pour your cream sauce over the pasta until it is well coated. Place in 350 degree oven uncovered for about 30 minutes or  until the sauce starts bubbling around the edges. (OPTIONAL: you can add more shrimp or crawfish to the sauce). Also , you can sprinkle a little paprika and dry parsley on top.